Today's Kidney Diet - DaVita · PDF fileWarm up from winter’s chill with the Today’s Kidney Diet: ... and prepare for the New Year with a ... 10 Holiday Party Diet Tips Whether

Today's Kidney DietHearty Winter Dishes

Dear Reader, Warm up from winter’s chill with the Today’s Kidney Diet: Hearty Winter Dishes cookbook, a collection of kidney-friendly recipes and tips for holiday events and everyday cold-weather meals. Entertain guests with Crab-Stuffed Shrimp, Green Chili Stew and Gingerbread Apple Cobbler. Settle in for a family dinner with Peppercorn Pork Chops, Caraway Cabbage and Rice, and Anise and Orange Biscotti.

It’s easier to create a meal plan that’s low in sodium, potassium and phosphorus—and also has the right amount of high-quality protein—when you have recipes and tips to help. Learn about seasonal winter produce, get ideas for managing your diet through the holidays, uncover suggestions for warm dinners and sweet treats, and prepare for the New Year with a healthy eating checklist. Plus, our Today's Kidney Diet: Quick Reference Guide* (see insert in back) will help you choose the best foods for your stage of chronic kidney disease. We hope you enjoy the recipes and tips found in the following pages.

Happy cooking!Your DaVita Care Team

Today's Kidney Diet

main red

PMS 1795CC0 M96 Y90 K2

YOUTUBE LOGO SPECS

PRINTgradient bottom

PMS 1815CC13 M96 Y81 K54

on dark backgroundson light backgrounds

standard

no gradients

watermark

stacked logo (for sharing only)

standard

no gradients

watermark

stacked logo (for sharing only)

white

WHITEC0 M0 Y0 K0

black

BLACKC100 M100 Y100 K100

* Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual based on factors such as stage of chronic kidney disease, treatment modality if on dialysis, body size, nutritional status, blood test results and other factors. This cookbook is for informational purposes only and is not intended to be a substitute for medical advice. © 2016 DaVita Inc. 12399 Hearty Winter Dishes

Manage Your Diet with DaVita’s Online Diet ToolsDaVita Diet HelperTM

Easily make shopping lists, plan menus and track your daily nutrition goals by visiting DaVita.com/MealPlanning. RecipesGet access to 1,000+ kidney-friendly recipes by going to DaVita.com/GetRecipes. Cookbook CollectionDownload all the cookbooks in the Today’s Kidney Diet series for free at DaVita.com/Cookbook.

https://www.davita.com/diet-helper/?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=DietHelper

https://www.davita.com/recipes/?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Recipe

https://www.davita.com/cookbook

B R E A K F A S T

Find 1,000+ kidney-friendly recipes on DaVita.com/GetRecipes today. 3

Access DaVita Diet HelperTM Easily make shopping lists, plan menus and track your daily nutrition goals. Sign up at DaVita.com/MealPlanning.

Ingredients

Gluten-Free Puffed Oven Pancake

Portions: 4 Serving size: 1/4 pancake

Recipe created by DaVita patient Emma Jean and submitted by DaVita dietitian Sue from Washington.

1. Preheat the oven to 400° F.2. Place the butter in a 10-inch

ovenproof skillet or glass pie plate. Place in the oven for 3 to 5 minutes or until the butter melts.

3. In a medium mixing bowl, use a wire whisk or rotary beater to beat the eggs until combined. Add the rice flour, rice milk and salt. Beat until smooth.

4. Remove the skillet or pie plate from the oven. Immediately pour the batter into the hot pan. Bake for 25 to 30 minutes until the pancake is puffed and well browned. Check the middle to be sure the pancake is done.

5. Transfer the pancake to a serving plate and cut into 4 portions. Serve warm. Add toppings of choice. Suggested toppings include blueberries, raspberries, sliced peaches, sliced strawberries or applesauce. If desired, sprinkle the pancake with powdered sugar or top it with whipped cream or syrup.

• 2 tablespoons butter• 2 large eggs• 1/2 cup rice flour

• 1/2 cup rice milk• 1/8 teaspoon salt

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 177, Protein: 5 g, Carbohydrates: 19 g, Fat: 9 g, Cholesterol: 108 mg, Sodium: 166 mg, Potassium: 70 mg, Phosphorus: 79 mg, Calcium: 20 mg, Fiber: 0.5 g Food choices: 1/2 meat, 1 starch, 1 fat Carbohydrate choices: 1

Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.



B R E A K F A S T


Preparation

Get No-Cost Kidney Care EducationMeet your local kidney expert. Register for a no-cost, 90-minute training session taught by a certified instructor in your community.Register at DaVita.com/KidneyEducation.

Ingredients

Portions: 2 Serving size: 1/2 omelet

Recipe submitted by DaVita dietitian Brenda from Washington.

1. Preheat the oven to 400° F.2. Peel and core the apple. Thinly

slice the apple and onion.3. Beat the eggs with milk, water

and pepper in a small bowl; set aside.

4. Over medium heat, melt the butter in a small, ovenproof skillet.

5. Add the onion and apple to the skillet and sauté until the onion becomes translucent, about 5 to 6 minutes.

6. Spread out the onion and apple mixture evenly in the skillet and sprinkle cheddar cheese over it.

7. Pour the egg mixture evenly into the skillet and cook over medium heat until the edges begin to set. Transfer the skillet to the oven and bake until the center is firmly set, approximately 10 to 12 minutes.

8. Cut the omelet in half and slide each half onto an individual plate. Serve immediately.

• 3 large eggs• 1/4 cup 1% low fat milk• 1 tablespoon water• 1/8 teaspoon black pepper

• 1 tablespoon butter• 3/4 cup sweet onion• 1 large apple• 2 tablespoons shredded

cheddar cheese

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 276, Protein: 13 g, Carbohydrates: 20 g, Fat: 16 g, Cholesterol: 303 mg, Sodium: 213 mg, Potassium: 318 mg, Phosphorus: 237 mg, Calcium: 146 mg, Fiber: 2.2 g Food choices: 2 meat, 1 low-potassium fruit, 1/2 low-potassium vegetable, 1 fat Carbohydrate choices: 1

Apple Onion Omelet



https://www.davita.com/services/find-a-kidney-education-class/?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Ksmart

Ingredients

Artichoke Relish on Toasted PitaPortions: 16 Serving size: 2 tablespoons of relish on 2 pita wedges

Recipe submitted by DaVita dietitian Carol from Alabama.

1. Drain and chop the artichoke hearts and pimento. Thinly slice the green onions and mince the garlic clove.

2. Combine the artichokes, pimentos, green onions, Parmesan cheese, garlic, lemon juice, olive oil and pepper in a bowl, and mix well.

3. Cover and chill for 8 hours or overnight.

4. Preheat the oven to 350° F.

5. Split pita rounds open. Cut each half into quarters.

6. Place the pita wedges on a baking sheet, smooth side down and spray with cooking spray. Bake for 8 minutes or until lightly browned.

7. Cool the pita wedges and set aside in an airtight container until ready to serve.

8. Top each pita wedge with 1 tablespoon of Artichoke Relish.

• 14 ounces canned artichoke hearts

• 2 ounces canned diced pimento

• 2 green onions• 1 garlic clove

• 3 tablespoons grated Parmesan cheese

• 2 tablespoons lemon juice• 1 tablespoon olive oil• 1/2 teaspoon pepper• 4 pita bread rounds, 7” size

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 82, Protein: 3 g, Carbohydrates: 13 g, Fat: 2 g, Cholesterol: 1 mg, Sodium: 166 mg, Potassium: 103 mg, Phosphorus: 41 mg, Calcium: 43 mg, Fiber: 2 g Food choices: 1 starch, 1/2 medium-potassium vegetable Carbohydrate choices: 1

A P P E T I Z E R / S N A C K

Find 1,000+ kidney-friendly recipes on DaVita.com/GetRecipes today.

Read Kidney Diet TipsLearn how to make delicious meals and stay healthy with DaVita dietitian's blog.Visit DaVita.com/DietTips.



http://blogs.davita.com/kidney-diet-tips/?utm_source=VanityURL&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=KidneyDiet



Ingredients

Cranberry Dip with Fresh Fruit Portions: 24 Serving size: 2 tablespoons dip,

2 slices apple, 2 slices pear and 3 pineapple chunks

Recipe submitted by the DaVita dietitian team.

1. Place the sour cream, cranberry sauce, nutmeg and ginger in a food processor and process until well mixed. Remove to a small bowl.

2. Cut the pineapple into bite-size pieces. Cut the apples and pears into 12 slices each. Toss the apple and pear slices with lemon juice to prevent browning.

3. Arrange the fruit on a platter with the dip bowl in the middle. Chill until ready to serve.

• 8 ounces sour cream• 1/2 cup whole berry cranberry

sauce• 1/4 teaspoon nutmeg• 1/4 teaspoon ground ginger

• 4 cups fresh pineapple• 4 medium apples• 4 medium pears• 1 teaspoon lemon juice

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 70, Protein: 0 g, Carbohydrates: 13 g, Fat: 2 g, Cholesterol: 4 mg, Sodium: 8 mg, Potassium: 101 mg, Phosphorus: 15 mg, Calcium: 17 mg, Fiber: 1.5 g Food choices: 1 low-potassium fruit Carbohydrate choices: 1

Get DaVita Recipe Alerts Have kidney-friendly recipes delivered straight to your inbox. Sign up at DaVita.com/Alerts.

Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.


https://www.davita.com/register/index.cfm?p=recipealerts&utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=RecipeAlert


1. Think about what you’ll eat in advance.

2. Take your binders to the party and remember to take them when you eat.

3. Watch portion sizes.

4. Eat fresh meats and poultry instead of cured, deli or smoked.

5. Add flavor to foods with herbs instead of salt.

6. Limit your fluid intake if you are on a fluid restriction.

7. Choose fruit pies over cream, chocolate or nut pies.

8. Limit high-potassium yams, sweet potatoes and pumpkin to a taste instead of a serving.

9. Choose sugar-free desserts if you have diabetes.

10. Limit all nuts and chocolate to a small taste.

10 Holiday Party Diet TipsWhether you’re hosting or attending a holiday party, use these tips to healthfully enjoy the event while sticking to your kidney diet.

For more kidney diet tips, visit DaVita dietitian's blog at DaVita.com/DietTips.



Ingredients

Crab-Stuffed Shrimp

Portions: 4 Serving size: 3 shrimp

Recipe created by DaVita patient Lynn and submitted by DaVita dietitian Danielle from Nevada.

1. Preheat the oven to 450° F.2. Finely chop the crab meat,

celery, parsley, onion and bell pepper.

3. In a bowl mix together the crab, bread crumbs, 3 tablespoons melted butter, celery, parsley, onion and bell pepper; set aside.

4. Spray a baking sheet with non-stick cooking spray.

5. Wash and devein the shrimp, and pat dry. (Frozen, deveined jumbo shrimp may be substituted—thaw before making recipe.)

6. Use a sharp knife to cut a 1/2“-deep pocket in the inner curved side of shrimp from the tail along the center, leaving 1/2” at end. Do not cut through the back of shrimp. Use your finger to widen the pocket.

7. Use about 2-1/2 tablespoons of the crab mixture per shrimp. Place the crab in the shrimp pocket and distribute to fill. Place the shrimp on a baking sheet. Repeat, preparing all the shrimp.

8. Brush the shrimp with melted butter. Bake for 10 to 12 minutes. Do not overcook.

9. Serve with a side dish of melted, unsalted butter if desired.

• 6 ounces crab meat• 1/4 cup dry bread crumbs• 3 tablespoons unsalted butter• 1 teaspoon celery• 1 teaspoon parsley• 1 teaspoon onion• 1 teaspoon green bell pepper

• 1/4 teaspoon lemon juice• 3 drops hot sauce• 1/8 teaspoon garlic powder• 1/8 teaspoon black pepper• 12 jumbo shrimp, raw and

shelled with tails on

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 267, Protein: 27 g, Carbohydrates: 6 g, Fat: 15 g, Cholesterol: 204 mg, Sodium: 397 mg, Potassium: 320 mg, Phosphorus: 278 mg, Calcium: 106 mg, Fiber: 0.4 g Food choices: 3-1/2 meat, 1/2 starch, 1 fat Carbohydrate choices: 1/2





13

Ingredients

Roasted TurkeyPortions: 8 plus leftovers Serving size: 3 ounces

Recipe submitted by the DaVita dietitian team.

1. If frozen, thaw the turkey in the refrigerator for three days before roasting. Check plastic wrap on the turkey to determine cooking time.

2. Preheat the oven to 425° F. Remove the neck and giblet bag from the cavity of the turkey. Rinse the turkey with cold water, and then pat it dry with clean paper towels.

3. Using several fingers, loosen the skin from the turkey breast and drumsticks. Rub poultry seasoning onto the turkey flesh under skin. Place the parsley, sage, rosemary and thyme sprigs between the turkey skin and flesh.

4. Place a meat thermometer in the fleshy part of the thigh, without touching the bone.

5. Coat the turkey with melted butter (or oil) and place it breast side up in a roasting pan on a rack. Cover it loosely with aluminum foil. Cook for 30 minutes, and then reduce the heat to 325° F.

6. Begin basting the turkey every 15 to 20 minutes with the giblet stock and pan juices. During the last 30 minutes, remove the foil from the roasting pan. Cook for 3 to 4 hours until the meat thermometer registers 165° F.

7. Let the turkey rest for 30 minutes before carving.

• 12 pound turkey, fresh or frozen (avoid self-basting)

• 1 teaspoon poultry seasoning• 4 sprigs fresh parsley• 4 sprigs fresh sage

• 4 sprigs fresh rosemary• 4 sprigs fresh thyme• 1/2 cup unsalted butter• 1 cup low-sodium turkey stock

from turkey giblets

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 144, Protein: 25 g, Carbohydrates: 0 g, Fat: 4 g, Cholesterol: 64 mg, Sodium: 57 mg, Potassium: 256 mg, Phosphorus: 182 mg, Calcium: 22 mg, Fiber: 0 g Food choices: 3 meat Carbohydrate choices: 0

E N T R É E


Connect with the Kidney Diet Community Share diet tips and recipes with the myDaVita community. Sign up at DaVita.com/SocialCommunity.



https://www.davita.com/mydavita?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Social

Ingredients

Cranberry Chicken Portions: 6 Serving size: 1 chicken breast with 1/2 cup of sauce

Recipe submitted by DaVita dietitian Jennifer from Maryland.

1. Chop the onion.2. Preheat the oil in a large skillet.

Add the onion and sauté until clear.

3. Add the chicken and cook for 3 to 4 minutes on each side.

4. In a medium-sized bowl combine the ketchup, dry mustard, cranberry sauce, packed brown sugar and vinegar. Stir until mixed and pour into skillet.

5. Cover and cook on medium heat for 15 to 20 minutes.

• 1/4 cup onion• 1 tablespoon olive oil• 2 pounds boneless, skinless,

chicken breasts• 1/4 cup ketchup• 1 teaspoon dry mustard

• 16 ounces canned whole-berry cranberry sauce

• 1/4 cup brown sugar • 1 tablespoon apple cider

vinegar

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 346, Protein: 31 g, Carbohydrates: 42 g, Fat: 6 g, Cholesterol: 85 mg, Sodium: 248 mg, Potassium: 330 mg, Phosphorus: 242 mg, Calcium: 27 mg, Fiber: 1.4 g Food choices: 4 meat, 1 low-potassium fruit, 1-1/2 high calorie Carbohydrate choices: 3

E N T R É E


5 Cold-Busting Foods Viruses that cause common colds spread more easily in colder, drier air. Arm yourself with these immune-boosting foods that are also low in potassium and phosphorus.

1. Apple: 1 medium, 158 mg potassium, 10 mg phosphorus 2. Dried cranberries: 1/2 cup, 24 mg potassium, 5 mg phosphorus 3. Garlic: 1 clove, 12 mg potassium, 4 mg phosphorus 4. Pomegranate: 1/2 medium, 182 mg potassium, 28 mg phosphorus 5. White mushrooms: 1/2 cup, 150 mg potassium, 30 mg phosphorus



E N T R É E

Ingredients

Peppercorn Pork ChopsPortions: 6 Serving size: 1 pork chop

Recipe submitted by DaVita dietitian Kathleen from Pennsylvania.

• 1 tablespoon crushed or coarsely ground black peppercorns

• 6 pork loin chops, 4 ounces each

• 2 tablespoons olive oil

• 1/4 cup trans-fat free margarine

• 5 garlic cloves • 1 cup green and red bell

peppers• 1/2 cup apple juice

1. Press peppercorns into both sides of the pork chops.

2. Heat the oil, margarine and whole garlic cloves in a large skillet over medium heat, stirring frequently.

3. Add the pork chops and cook uncovered for 5 to 6 minutes.

4. Dice the bell peppers. Add the bell peppers and apple juice to the pork chops.

5. Cover and simmer for another 5 to 6 minutes or until the pork is thoroughly cooked.

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 386, Protein: 25 g, Carbohydrates: 4 g, Fat: 30 g, Cholesterol: 92 mg, Sodium: 112 mg, Potassium: 332 mg, Phosphorus: 189 mg, Calcium: 26 mg, Fiber: 0.4 g Food choices: 3-1/2 meat, 2 fat, 1/2 low-potassium vegetable Carbohydrate choices: 0

E N T R É E

Seasonable Winter Produce Food that’s in season is more nutrient-rich and flavorful. The produce on this list is best during the winter months.

Low Potassium (<250 mg/serving)

Apples, Brussels sprouts, cauliflower, collards, cranberries, pears, red grapes, spaghetti squash and tangerines

High Potassium (>250 mg/serving)

Beet greens and fresh beets, parsnips, persimmons, sweet potatoes and winter squash

13




Ingredients

Green Chili Stew Portions: 6 Serving size: 3/4 cup stew, 1 tortilla

Recipe submitted by DaVita dietitian Kara from Arizona.

1. In a large zip-top plastic bag combine the flour, garlic powder and black pepper; mix well.

2. Cut the pork into bite-size cubes. Place the pork in the bag and shake to coat well with the flour mixture.

3. Heat the olive oil in a large skillet and brown the pork pieces.

4. Drain the chili peppers and dice. Mince the garlic clove.

5. Place the browned pork, chili peppers, garlic and chicken broth into a slow cooker. Cook for 10 hours on low heat.

6. Place 3/4 cup of the stew on a tortilla and roll it burrito-style. As an alternative to burrito-style, serve stew in a bowl with a tortilla, bread or low-salt crackers.

7. Shred the lettuce and chop the cilantro. Top each serving with 1 tablespoon sour cream, lettuce and cilantro.

• 1/2 cup all-purpose white flour• 1 tablespoon garlic powder• 1 teaspoon black pepper• 1 pound lean pork chops• 1 tablespoon olive oil• 8 ounces green chile peppers,

canned

• 1 garlic clove• 14 ounces low-sodium chicken

broth• 6 flour tortillas, burrito size• 3/4 cup iceberg lettuce• 1/4 cup cilantro• 6 tablespoons sour cream

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 350, Protein: 25 g, Carbohydrates: 33 g, Fat: 13 g, Cholesterol: 53 mg, Sodium: 350 mg, Potassium: 354 mg, Phosphorus: 181 mg, Calcium: 32 mg, Fiber: 4.0 g Food choices: 2-1/2 meat, 2 starch, 1 low-potassium vegetable Carbohydrate choices: 2

E N T R É E




Portions: 6 Serving size: 3/4 cup stew, 1 tortilla

E N T R É E

Ingredients

Pumpkin ChiliPortions: 10 Serving size: 1 cup

Recipe submitted by DaVita dietitian Melissa from Massachusetts.

1. Chop the onion and celery; thinly slice the carrots and mince the garlic cloves.

2. In a large pot heat 1 tablespoon of olive oil over medium heat and sauté the onion, celery, carrots and garlic until tender. Remove from the pot and set aside.

3. Add the turkey and remaining olive oil to pot and cook until the crumbles are no longer pink.

4. Add the sautéed vegetables and remaining ingredients to the pot and stir.

5. Reduce heat to a simmer and cook for 1 hour. Stir occasionally to prevent the ingredients from sticking to the pot.

6. Remove the bay leaves and serve the chili over the rice or with low-sodium crackers. If desired, add red chili pepper flakes.

(Note: Pumpkin replaces tomatoes and tomato sauce in this recipe. Follow the recommended portion size to keep the potassium within an acceptable range for a low-potassium kidney diet.)

• 2 pounds ground turkey breast, uncooked

• 1 tablespoon olive oil• 1/2 cup onion• 1/2 cup celery• 1/2 cup carrots• 3 garlic cloves• 1 tablespoon chili powder• 2 bay leaves

• 2 teaspoons cumin• 1 teaspoon oregano• 1 cup red kidney beans• 15 ounces canned pumpkin

purée• 1/2 cup canned chopped green

chilies• 3 cups low-sodium chicken

broth

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 160, Protein: 24 g, Carbohydrates: 7 g, Fat: 4 g, Cholesterol: 39 mg, Sodium: 200 mg, Potassium: 476 mg, Phosphorus: 215 mg, Calcium: 53 mg, Fiber: 3.5 g Food choices: 3 meat, 1 medium-potassium vegetable Carbohydrate choices: 1/2

E N T R É E




Ingredients

Ratatouille Portions: 16 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian Robin from Connecticut.

1. Dice the onion, squash, eggplant, carrots and peppers. Mince the garlic cloves. Add the olive oil to large skillet, with the garlic, herbs, black pepper and carrots.

2. Cook for 2 minutes, and then add the rest of the vegetables, except the tomatoes.

3. Sauté well and stir frequently, 10 to 15 minutes or until the vegetables are semi-tender.

4. Add the tomatoes and Parmesan cheese, and mix well.

5. Simmer covered for approximately 1/2 hour. Serve hot.

6. Portion the remaining Ratatouille into 1- to 2-cup portions and freeze. Reheat in microwave for a quick dish later. Serve the Ratatouille as a side dish or add pasta (small shells, bow ties or elbows). Make it a complete meal by adding cooked ground turkey, chicken or beef.

• 2 cups onion• 2 cups zucchini squash • 3 cups yellow crookneck

squash• 1 medium eggplant• 2 medium carrots• 1 green bell pepper • 1 yellow bell pepper• 1 red bell pepper• 4 garlic cloves

• 2 tablespoons olive oil• 1 cup canned tomatoes• 1 tablespoon fresh basil• 1 tablespoon fresh oregano• 1 tablespoon fresh rosemary• 1 tablespoon fresh thyme• 1 tablespoon fresh sage• 1 tablespoon black pepper• 8 tablespoons grated

Parmesan cheese

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 54, Protein: 3 g, Carbohydrates: 6 g, Fat: 3 g, Cholesterol: 2 mg, Sodium: 84 mg, Potassium: 302 mg, Phosphorus: 58 mg, Calcium: 57 mg, Fiber: 2.4 g Food choices: 1-1/2 medium-potassium vegetables, 1/2 fat Carbohydrate choices: 1/2

E N T R É E / S I D E




S I D E

Ingredients

Caraway Cabbage and RicePortions: 2 Serving size: 1 cupRecipe submitted by DaVita dietitian Sara from California.

1. Shred the cabbage and chop the onion.

2. Spray a nonstick frying pan with cooking spray and sauté the onion and cabbage until limp.

3. Add the water, Worcestershire sauce and caraway seeds. Cook for 3 minutes. Stir to prevent burning.

4. Drain the mandarin oranges and add them to cabbage mixture. Stir in the hot rice.

5. Remove from heat and serve.

• 1 cup cabbage• 1 tablespoon onion• 1/4 cup water• 1 tablespoon Worcestershire

sauce

• 1/2 teaspoon caraway seed• 1/4 cup canned mandarin

oranges• 1 cup cooked rice

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 142, Protein: 3 g, Carbohydrates: 31 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 101 mg, Potassium: 194 mg, Phosphorus: 51 mg, Calcium: 41 mg, Fiber: 2.4 g Food choices: 1 starch, 1 medium-potassium vegetable, 1/2 high calorie Carbohydrate choices: 2


7 Warm Dinners for Cold Winter Nights What’s better on a cold winter’s night than a warm, homemade meal? This collection of hearty, kidney-friendly recipes, which are all available at DaVita.com/WarmDinners, will help warm you up.

1. Apple Pork Chops with Stuffing2. Beef and Barley Stew3. Roasted Rosemary Chicken and Vegetables4. Slow Cooker Chicken with Green Beans and Carrots5. Southern Style Stuffed Peppers6. Turkey and Beef Chili7. Veggie Strata



https://www.davita.com/recipes/recipeCollectionArticle.cfm?recipeMainFolder=recipe-collections&articleTitle=7-warm-kidney-diet-dinners-for-cold-winter-nights&articleID=9552&utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Recipe

Ingredients

Lemony Couscous Salad with Cranberries Portions: 10 Serving size: 1/2 cup

Recipe created by DaVita dietitian Martha from Missouri.

1. Chop the celery, cucumber, onion and parsley.

2. In a sauce pan, combine 2 cups of water with olive oil and bring to a boil. Stir in the couscous and cover. Remove from the heat and let it stand for 5 minutes. Transfer the couscous to a large serving bowl and cool it in the refrigerator while preparing the other ingredients.

3. Combine the lemon juice with cayenne pepper and cumin.

4. To the cooled couscous, stir in the lemon juice and seasonings, chopped vegetables, cranberries and parsley; mix well with a wooden spoon.

5. Return to the refrigerator for several hours. Fluff with a fork before serving. Garnish with lemon slices and parsley.

• 1/2 cup celery• 1/2 cup cucumber• 1/2 cup green onion• 1 tablespoon parsley• 1 tablespoon olive oil • 1-1/2 cups (10 ounces)

couscous, uncooked

• 1/4 cup lemon• 2 teaspoons fresh lemon zest• 1/4 teaspoon ground cayenne

pepper• 1/2 teaspoon ground cumin• 1 cup dried sweetened

cranberries

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 158, Protein: 4 g, Carbohydrates: 31 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 11 mg, Potassium: 103 mg, Phosphorus: 55 mg, Calcium: 18 mg, Fiber: 2.5 g Food choices: 1 starch, 1 low-potassium fruit, 1/2 low-potassium vegetable Carbohydrate choices: 2

S I D E




Ingredients

Anise and Orange Biscotti Portions: 18 Serving size: 2 cookies

Recipe submitted by DaVita dietitian Anne from Pennsylvania.

1. Preheat the oven to 350° F. Line a large cookie sheet with parchment paper.

2. Mix the first five dry ingredients in a large bowl and stir well.

3. Place the egg, oil and extract in a small bowl and beat until frothy, either by hand with a whisk or with an electric mixer for about 30 seconds.

4. Pour the liquid mixture into dry ingredients. Mix with a wooden spoon until the dough is mixed. Or, you can use a low speed on a mixer for about 1 minute.

5. Place the dough on a lightly floured board and shape it into a ball. Cut it in half.

6. Roll each half into a log that’s approximately 12“ long. Flatten the top slightly.

7. Place the dough on a cookie sheet and bake until it’s lightly golden, approximately 15 to 20 minutes.

8. Remove it from oven. Use a bread knife or other serrated knife, and slice at approximately 3/4” intervals to get 18 biscotti per half of the dough.

9. Place the sliced biscotti back on a cookie sheet with the cut side up and bake until lightly golden, approximately 5 minutes. Remove from the oven, turn the biscotti over and bake for 5 minutes. Remove from the oven and cool on a rack.

• 2-1/2 cups all-purpose white flour

• 2 teaspoons baking powder• 2 teaspoons anise seed• 1 teaspoon grated orange rind

• 1/2 cup sugar• 1 large egg• 2 tablespoons canola oil• 1 teaspoon orange extract

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 98, Protein: 2 g, Carbohydrates: 18 g, Fat: 2 g, Cholesterol: 12 mg, Sodium: 45 mg, Potassium: 26 mg, Phosphorus: 76 mg, Calcium: 43 mg, Fiber: 0.5 g Food choices: 1 starch Carbohydrate choices: 1

D E S S E R T




Ingredients

Cream Cheese Thumbprint Cookies Portions: 24 Serving size: 3 small cookies

Recipe submitted by DaVita dietitian Jackie from North Dakota.

1. Preheat the oven to 350° F. Set the butter and cream cheese out to soften.

2. In a medium bowl combine the flour, sugar and baking powder.

3. In a large bowl combine the butter, cream cheese and vanilla; beat until light and fluffy.

4. Add the dry ingredients to the cream cheese mixture and blend well. Form the dough into a ball, wrap and chill for 2 hours.

5. There are two ways to roll out the dough. Method #1: Roll chilled dough to 1/4“ thickness on lightly floured surface. Cut cookies out with a 1-1/2” round cutter. Place 2” apart on an ungreased cookie sheet. Press center of each cookie slightly with

your thumb and fill center with 1/2 teaspoon jam befor baking. Method #2: Roll chilled dough to 1/8” thickness on lightly floured surface. Cut cookies out with a 2” fluted cookie cutter. Cut a small hole in the middle of half of the cookies. Sandwich the cookies together and fill the hole with jam before baking. Place 2” apart on ungreased cookie sheet. (Makes 24 cookies, serving size is 1 cookie.)6. Bake for 10 to 12 minutes.

• 1 cup unsalted butter• 8 ounces cream cheese• 2 cups all-purpose flour• 2 tablespoons granulated sugar

• 2 teaspoons baking powder• 1 teaspoon vanilla extract• 1/2 cup strawberry jam• 2 tablespoons powdered sugar

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 162, Protein: 2 g, Carbohydrates: 15 g, Fat: 11 g, Cholesterol: 32 mg, Sodium: 74 mg, Potassium: 33 mg, Phosphorus: 31 mg, Calcium: 38 mg, Fiber: 0.3 g Food choices: 1 starch, 2 fat Carbohydrate choices: 1

D E S S E R T




Ingredients

Gingerbread Apple Cobbler Portions: 8 Serving size: 3/4 cup or 1/8 cobbler

Recipe submitted by DaVita dietitian Judy from Pennsylvania.

1. Preheat the oven to 350° F.2. Peel and chop the apples.

Combine the apples, brown sugar, lemon juice, 1 cup water and 1/2 teaspoon cinnamon in a medium saucepan. Cover and cook until the apples are tender.

3. Mix the cornstarch and 1 tablespoon of water together and stir into the hot apple mixture. Continue cooking until the mixture thickens. Pour the apple mixture into a 1-1/2 quart casserole dish and set aside.

4. Add 1 tablespoon of vinegar to the milk and stir. Set aside.

5. Beat together the sugar, egg, milk mixture, molasses, corn syrup and oil.

6. In a separate bowl, stir together the flour, baking soda, baking powder, ginger and remaining 1/4 teaspoon cinnamon. Add to the beaten egg and milk mixture, and beat until smooth.

7. Pour the gingerbread mixture over the apples in the casserole dish. Bake for 30 minutes.

8. Serve warm with 1 tablespoon of whipped dessert topping or whipped cream.

• 4 medium apples• 1/3 cup brown sugar• 1 tablespoon lemon juice• 1 cup water• 3/4 teaspoon cinnamon• 2 tablespoons cornstarch• 1 tablespoon cider vinegar• 7 tablespoons 1% low fat milk• 1/4 cup sugar

• 1 large egg • 2 tablespoons light molasses • 2 tablespoons corn syrup• 2 tablespoons oil• 1 cup all-purpose flour • 1/2 teaspoon baking soda • 1/2 teaspoon baking powder• 1/2 teaspoon ground ginger• 1/2 cup whipped dessert

topping

Preparation

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 203, Protein: 3 g, Carbohydrates: 41 g, Fat: 3 g, Cholesterol: 21 mg, Sodium: 123 mg, Potassium: 184 mg, Phosphorus: 73 mg, Calcium: 75 mg, Fiber: 1.5 g Food choices: 1 medium-potassium fruit, 1 starch, 1 high calorie, 1/2 fat Carbohydrate choices: 3

D E S S E R T





Healthy Eating Checklist for the New YearThe New Year is a great time to start fresh habits and address eating challenges that may be interfering with your health. Use this healthy eating checklist and DaVita Diet HelperTM (visit DaVita.com/MealPlanning) to take action and renew your commitment to your kidney-friendly eating plan.

Create a one-week meal plan. Place menus and recipes in a notebook kept close by the kitchen, or store them electronically using DaVita.com/MealPlanning on your computer or mobile device.

Stick with a shopping list to stay on track at the grocery store.

Record what you eat for at least one day each week using the tracker feature on DaVita.com/MealPlanning.

Pick a new kidney-friendly recipe to try each week to build your own collection of recipes, and prepare them often.

Increase your food IQ. Visit DaVita.com/MealPlanning to look up the nutrient content of foods you eat so you’re aware of their sodium, potassium and phosphorus content.

Identify a go-to meal for busy days. Consider a quick sandwich, nutrition bar or drink, or a homemade frozen meal to reheat quickly.

Measure the liquids you consume and compare that amount to your goal each day.

Ask your dietitian to recommend at least one healthy, kidney-friendly food each week. Include new foods you have never tried.

Sample salt-free seasoning blends, herbs and spices to find your favorites. Keep them in sight in the kitchen or on the table.

Share a kidney-friendly dish with friends and family at a potluck or other social event once a month.







2000 16th Street :: Denver, CO 80202

There is so much more on DaVita.com!Take charge of your kidney diet from your mobile device or computer today. : : DaVita Diet Helper™

Easily plan menus, make shopping lists, track your daily nutrition goals and more.

Sign up today at DaVita.com/MealPlanning.

: : Cookbook CollectionDownload the entire Today's Kidney Diet series to get kidney-friendly recipes, essential diet tips and more.

Get free cookbooks at DaVita.com/Cookbook.

: : Recipe AlertsEach month, get delectable, kidney-friendly recipes delivered straight to your inbox.

Sign up now at DaVita.com/Alerts.

: : Kidney Diet TipsLearn how to make delicious foods and how to stay healthy on DaVita dietitian Sara Colman's blog.

Get tips at DaVita.com/DietTips.

: : myDaVita CommunityShare diet tips and recipes with the myDaVita community.

Sign up now at DaVita.com/SocialCommunity.


https://www.davita.com/mydavita?utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=Social

https://www.davita.com/cookbook


https://www.davita.com/register/index.cfm?p=recipealerts&utm_source=Vanity&utm_medium=Cookbook&utm_campaign=CookbookAdvertising&utm_content=RecipeAlert

Documents

Today's Kidney Diet - DaVita · PDF fileWarm up from winter’s chill with the Today’s Kidney Diet: ... and prepare for the New Year with a ... 10 Holiday Party Diet Tips Whether